These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
355 related articles for article (PubMed ID: 21926224)
1. Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations. Papalexandratou Z; Falony G; Romanens E; Jimenez JC; Amores F; Daniel HM; De Vuyst L Appl Environ Microbiol; 2011 Nov; 77(21):7698-714. PubMed ID: 21926224 [TBL] [Abstract][Full Text] [Related]
2. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process. Papalexandratou Z; Lefeber T; Bahrim B; Lee OS; Daniel HM; De Vuyst L Food Microbiol; 2013 Sep; 35(2):73-85. PubMed ID: 23664257 [TBL] [Abstract][Full Text] [Related]
3. Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria. Papalexandratou Z; Vrancken G; De Bruyne K; Vandamme P; De Vuyst L Food Microbiol; 2011 Oct; 28(7):1326-38. PubMed ID: 21839382 [TBL] [Abstract][Full Text] [Related]
4. Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil. Papalexandratou Z; Camu N; Falony G; De Vuyst L Food Microbiol; 2011 Aug; 28(5):964-73. PubMed ID: 21569940 [TBL] [Abstract][Full Text] [Related]
5. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Camu N; De Winter T; Verbrugghe K; Cleenwerck I; Vandamme P; Takrama JS; Vancanneyt M; De Vuyst L Appl Environ Microbiol; 2007 Mar; 73(6):1809-24. PubMed ID: 17277227 [TBL] [Abstract][Full Text] [Related]
6. Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels. Lefeber T; Gobert W; Vrancken G; Camu N; De Vuyst L Food Microbiol; 2011 May; 28(3):457-64. PubMed ID: 21356451 [TBL] [Abstract][Full Text] [Related]
7. The effect of lactic acid bacteria on cocoa bean fermentation. Ho VT; Zhao J; Fleet G Int J Food Microbiol; 2015 Jul; 205():54-67. PubMed ID: 25889523 [TBL] [Abstract][Full Text] [Related]
8. Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation. Papalexandratou Z; Kaasik K; Kauffmann LV; Skorstengaard A; Bouillon G; Espensen JL; Hansen LH; Jakobsen RR; Blennow A; Krych L; Castro-Mejía JL; Nielsen DS Int J Food Microbiol; 2019 Sep; 304():106-118. PubMed ID: 31176963 [TBL] [Abstract][Full Text] [Related]
9. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms. Ho VTT; Fleet GH; Zhao J Int J Food Microbiol; 2018 Aug; 279():43-56. PubMed ID: 29727857 [TBL] [Abstract][Full Text] [Related]
10. Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans. Mota-Gutierrez J; Botta C; Ferrocino I; Giordano M; Bertolino M; Dolci P; Cannoni M; Cocolin L Appl Environ Microbiol; 2018 Oct; 84(19):. PubMed ID: 30054357 [TBL] [Abstract][Full Text] [Related]
11. Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana. Camu N; González A; De Winter T; Van Schoor A; De Bruyne K; Vandamme P; Takrama JS; Addo SK; De Vuyst L Appl Environ Microbiol; 2008 Jan; 74(1):86-98. PubMed ID: 17993565 [TBL] [Abstract][Full Text] [Related]
12. Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: influence on the dynamics of microbial populations and physical-chemical properties. de Melo Pereira GV; Magalhães KT; de Almeida EG; da Silva Coelho I; Schwan RF Int J Food Microbiol; 2013 Feb; 161(2):121-33. PubMed ID: 23279821 [TBL] [Abstract][Full Text] [Related]
13. Yeasts are essential for cocoa bean fermentation. Ho VT; Zhao J; Fleet G Int J Food Microbiol; 2014 Mar; 174():72-87. PubMed ID: 24462702 [TBL] [Abstract][Full Text] [Related]
14. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation. Lefeber T; Janssens M; Camu N; De Vuyst L Appl Environ Microbiol; 2010 Dec; 76(23):7708-16. PubMed ID: 20889778 [TBL] [Abstract][Full Text] [Related]
15. Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality. Romanens E; Pedan V; Meile L; Miescher Schwenninger S PLoS One; 2020; 15(10):e0239365. PubMed ID: 33001998 [TBL] [Abstract][Full Text] [Related]
16. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. Nielsen DS; Teniola OD; Ban-Koffi L; Owusu M; Andersson TS; Holzapfel WH Int J Food Microbiol; 2007 Mar; 114(2):168-86. PubMed ID: 17161485 [TBL] [Abstract][Full Text] [Related]
17. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa. Visintin S; Alessandria V; Valente A; Dolci P; Cocolin L Int J Food Microbiol; 2016 Jan; 216():69-78. PubMed ID: 26425801 [TBL] [Abstract][Full Text] [Related]
18. Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil. Bastos VS; Santos MF; Gomes LP; Leite AM; Flosi Paschoalin VM; Del Aguila EM J Sci Food Agric; 2018 Oct; 98(13):4963-4970. PubMed ID: 29577311 [TBL] [Abstract][Full Text] [Related]
19. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof. Lefeber T; Papalexandratou Z; Gobert W; Camu N; De Vuyst L Food Microbiol; 2012 Jun; 30(2):379-92. PubMed ID: 22365351 [TBL] [Abstract][Full Text] [Related]
20. Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation. Romanens E; Freimüller Leischtfeld S; Volland A; Stevens MJA; Krähenmann U; Isele D; Fischer B; Meile L; Miescher Schwenninger S Int J Food Microbiol; 2019 Feb; 290():262-272. PubMed ID: 30408647 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]